Avery Odio Equum, Proof that not all Sours Are Created Equal (AMBIGUOUS TITLES FTW)

Man everyone is all kinda of butthurt about 12oz Black Note and just when the midwest about to sit on a rubber donut, Kopi Luwak Speedway comes out and prolapses their beer anuses even further. I wanted to get away from stouts for a bit to survey something we don’t get enough of on this site: MEDIOCRE ASS SOUR BEERS. Avery has turned out some solid beers in their 13 different offerings, but they have also lobbed some vinegar grenades that are like a Tempe taint after a long bike ride. This is closer to the taint side, but not for the reasons you would expect. IN WRITING WE CALL THAT A CLIFFHANGE-

Odio, sour odio,...would a rose by any other name taste as butyric?

Odio, sour odio,…would a rose by any other name taste as butyric?

Avery Brewing Company
Colorado, United States
American Wild Ale | 7.10% ABV

A: This has a deep muddy crimson aspect to it with burnt sienna meets magenta all up in the mix and very little wispy carbonation that subsides almost instantly. It looks kinda like if you took Consecration and beat its ass so bad that when you get into the beer hospital it is all taped up and all you can do it pat its hand and assure Consecration that they will find whoever did this to it.

You come expecting a fruity treat and leave with a savage bite.

You come expecting a fruity treat and leave with a savage bite.

S: This smelled like red wine vinegar at the outset when it was really cold and then I realized that I was beating a peanutbutter cunt drinking a beer at like 45 degrees, so I went and watched an episode of MTV Catfish to feel better about myself and returned. When I came back, the vinegar had spread its legs and introduced a minor aspect of some cranberry with a light blackberry on the backend, like the smallest dirtiest child in a foster home. There was some serious sour abuse going on here. WHO IS IN CHARGE OF THIS ACETYL HOUSE OF ILL REPUTE?

T: This just seriously goes butyric and tart to the point that it almost has a salinity to it. I don’t mean this in the sloppy labia crybaby way like when people try Cantillon for the first time, I mean this is one note, and that one note is not enjoyable, like the movie White Chicks. You get this intense grenadine meets soda left out after a sleepover, there is a bit of oak drying your gumline and giving you cankersores, the vinegar dryness finishes strong and lets you know that you aren’t welcome in Colorado. I want to say “oh but the fruit profile balances out the blahblahstrokingitblah” but I cannot. The fruit is like when you see a crew of homies and there is the one super small dude who does most of the out of the way tagging. It is hardly the dominant person up in the mix. This is not horrible, it is not as bad as something like Pipeworks Blue Lady, but YOU FEEL LIKE AVERY PHONED IT IN.

Once you open this, something seems very off.

Once you open this, something seems very off.

M: See above, as dry as the scenery and acting in Lawrence of Arabia, painful almost. I let it warm to see if there was some complexity to this, but at best it feels like the beautiful Consecration got wasted and boned the horrible Allagash Vagabond and this beast was the result. AND HERE WE ARE TO PICK UP THE PIECES. This is simply too tart in a way that has no redeeming balance. People who don’t know shit will be like “AHHH YEAHH I LOVEEE SOURSS LIKE THISS, YOU JUST…YOU CANT…HANG” I killed 2010 Weyerbacher Riserva myself, I dont need some weak penis lecture on sour beers, this lacks balance and YOUR TASTEBUDS ARE FUCKING WRONG.

D: Not very.

Alright I guess I have to say more than that unless I want this to look like a shitty youtube review. The biggest problem is the dryness that has no balance from the fruit or barrel characteristics. Perhaps a malties base beer would have offset the effects of the salty vinegar dryness, I don’t know, my job is to bitch and complain. If you come into this expecting some 2007 Rodenbach Grand Reserve treat, prepare for sads. You would be better served with a Duchess, better still Supplication, even more so Consecration. Or, call me crazy, stop being a poor fuck and spend $20 on Bruery Oude Tart and give your grandkids something to be proud of you for.

When it kicks in, you feel it in your jaw.  And testicles.

When it kicks in, you feel it in your jaw. And testicles.

Narrative: Francis Brackery bought a crumbling house on a fallow raspberry farm. No one thought to tell him that berries would not grow well in central Nebraska, and as a result he was bitter and acrimonious to the core. Children would come to his house on Halloween, dressed in their shabby Nebraska costumes, Austin Powers, the Mask, lots of recycled items from other wealthier states, and he would give them hard unripe fruit in their pillow sacks. Francis looked out the window and heard the crabapples bounce off of his windows, hard and unwanted. One day while poking around in the cellar, he found a false wall that extended into a substantial underground chamber with rows and rows of crabapple vinegar. “FINALLY A TURN OF LUCK FOR OLD FRANNY BRACKERY!” he exclaimed, knocking a pot over onto his J Crew khakis, burning his genitals severely. The neighbors being from Nebraska were naturally as poor as the day is long and could offer no help. Now old man Brackery just rocks in his glider on the porch, looking into his mangled crabapple burns, thinking of what could have been.

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4 thoughts on “Avery Odio Equum, Proof that not all Sours Are Created Equal (AMBIGUOUS TITLES FTW)

  1. first of all, you poured it into the wrong vessel. then, you obviously drank it at a temperature that was way below sour standards, 55-65 degrees should be the coldest and that’s only if the heated glass cooled to room temp. finally, a beer like that needs to bottle condition for a period of time to mature properly. the tannins extracted from the cab sauv barrels only help to balance the upfront sweetness of the ripe red raspberries. the tannic abrasiveness combined with sour bacterias create the palate wrecking bomshell of delight that sour lovers look forward to.

    • Lol, the wrong vessel? Captain Prescriptive Glassware coming through slapping me on the wrist like I straight drank it out of a boot. The olfactory profile wasn’t muted and I hardly think that was the issue with the beer. It communicated its flawed properties perfectly well. Going to the mattresses and getting a tulip hardly would have helped this bad bitch.

      Speaking of proper glassware, what in the shit are you talking about heated glasses? How much preparation are you going into to taste some mediocre sour? My glass was room temp you sybian rider, do you see steam or ice on the glass? Further, I noted within the review that I tried it across the spectrum of temperatures hoping that it would get better. It communicated its message well: “I AM A MEDIOCRE FLANDERS/BRUIN HYBRID” your litany of nuances didn’t change any of that.

      For the other half of your comment the lulz are distributed to all in attendance gratis. Thanks for letting me know how bottle conditioning works, did you learn that during your online CERTIFIED BEER SERVER test or see it on a crawl during your Zumba workout? Clearly no lifting is taking place here. Avery released the beer, so that tells me: HEY THIS IS FUCKING READY TO DRINK. So what you are asserting is that something that was available for sale was somehow not ready or hadn’t matured properly? Why is that my fucking problem? You can make absurd appeals to every bottle “WHOA YOU DRANK IT TOO EARLY BRO HYPOTHETICALLY THIS WILL BE WAY BETTER IN TWO YEARS AFTER ITS RELEASED.”

      The final part of your comment is just a shitty generic review, as a dealer of shitty generic reviews, I applaud your brassiness. Tell me more about this sour wrecking bom[b]shell of delight that sour lovers look forward to, cicerone detected. I look forward to learning more from you about this bold new sour style.

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